Tuesdays with Dorie: Corniest Corn Muffins

Boy howdy, did I ever jump the gun on this recipe. I made these Corniest Corn Muffins all the way back in 2008. We were still living in Sydeny…sheesh. But I do remember them. Even remember that we ate them with turkey chili instead of for breakfast (I reduced the sugar to 4 tablespoons for that reason).

Corn muffins are really little cornbreads. I’m well aware of the North vs South cornbread rivalry that divides a large chunk of our nation. I, however, did not grow up in a home with fierce opinions about “proper” cornbread. My parents were raised in the Midwest, and I don’t think this debate ever even crossed their minds, so, as a result, I, too, am a bit of an agnostic when it comes to cornbread. I’ll tell you what I liked about these muffins, though. I liked the kernels of fresh corn that gave them extra texture and craggy, golden tops. I liked their crumbly, grainy crumb and their little bit of sweetness. I’ve inherited my Grandpa W’s old cornstick molds (like these ﻿only vintage!)…perhaps I should see if these muffins make good sticks, too?

Oh, I like the idea of those little corn molds…so cute. Of course, these are plenty cute as well. They were a hit here…of course, we had a divided batch for those who are very peculiar in their thoughts of no corn kernels in cornbread. Married all these years and never suspected.